https://homeiswheretheboatis.net/2017/12/11/bake-and-give-cranberry-orange-pistachio-loaves/
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Makes 8 (5 1/4 x 2 1/2 ) mini or 2 (9 x 5) loaves
Ingredients
4 cups self-rising flour
2 cups plus 2 tablespoons sugar, divided
2 teaspoons finely chopped fresh rosemary
2 cups fresh or frozen cranberries, coarsely chopped
1 cup roasted salted pistachios, chopped
1 1/2 cups whole milk
1/4 cup butter, melted
2 teaspoons orange zest
2 teaspoons vanilla extract
2 large eggs
Directions
Preheat oven to 350°. In a large bowl, combine flour, 2 cups sugar, and rosemary. Add cranberries and pistachios; stir gently to combine.
In a medium bowl, stir together milk, melted butter, orange zest, vanilla, and eggs until combined. Add milk mixture to flour mixture, stirring just until combined. Divide batter evenly among 8 (5¼ x 2½-inch) mini paper loaf pans or 2 (9x5-inch) loaf pans; place on a baking sheet. Sprinkle tops with remaining 2 tablespoons sugar.
Bake until a wooden pick inserted in center comes out clean, approximately 30 minutes for mini loaves and 50 minutes for large loaves. Let cool completely on a wire rack.
Notes: I used 7 x 2.5 x 1.8 loaf baking pans for 4 mini loaves. You can find mini paper baking loaf pans at kitchen stores. If you use regular (metal) loaf pans, be sure to spray with nonstick baking spray with flour before adding batter.
As always when zesting, zest just the orange peel, not the white pith, which is bitter.
Substitute chopped pecans or walnuts for pistachios if you prefer.
Self-rising flour is all-purpose flour with baking powder and salt added. To make your own, combine 4 cups of all-purpose flour with 2 tablespoons of baking powder and 1 teaspoon of fine salt.